• Journal of Nutrition and Health
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• v.53 no.6
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• pp.648-662
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• 2020

Purpose: Sodium intake is persistently decreasing because of the government's sodium reduction policy. This study aimed to identify foods and dishes that contributed to the reduction of sodium intake and evaluate the effects of the sodium reduction policy. Methods: The subjects were 57,809 participants in the Korea National Health and Nutrition Survey from 2010 to 2017. To identify food and dish sources of sodium intake, the food and dish groups were classified into 23 and 21 groups, respectively. Foods and dishes that contributed to sodium intake were categorized according to the production and cooking venues: production by manufacturers, home cooking, cooking at catering service, and restaurant cooking. Results: Sodium intake was 4,876 mg in 2010 to 3,477 mg in 2017, showing a 29.7% decrease in intake in 2010. Sodium intake was decreased mainly in foods produced by manufacturers and home-cooked foods. The main contributory factors to sodium from the food and dish groups differed according to the food manufacturer and cooking venue. The kimchi produced by manufacturers, cooked soup/tang/jjigae/hotpot at home and catering services, and cooked noodles/dumplings in restaurants were the main contributors to the sodium intake. Conclusion: The type of foods and dishes that contribute to sodium intake tended to expand over the years from specific foods and dishes to various groups of foods and dishes. These results provide evidence for the development and production of low-salt foods and dietary education related to low-salt intake.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.29-33
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• 2021

The fish cake industry is attempting to overcome the standstill by adopting new production technologies, such as 3D printing technology. The characteristics of food 3D printing ink, including viscosity, hardness, and adhesiveness, are essential in food 3D printing technology. Therefore, in this study, the effect of salt on the gelation of surimi 3D ink and its texture for 3D printing were examined. After adding salt (1-4%) to fish meat, the viscosity and adhesiveness of fish meat was found to be increased by gelation. Among the fish surimi with various salt contents, surimi with 3% salt showed the most suitable characteristics, including viscosity, adhesiveness, and hardness, for a whirlwind and λ 3D printing model. Scanning electron microscopy showed that the addition of 3% salt resulted in the most adhesive surimi and less porous spaces. Overall, our study found that 3% salt would be suitable for 3D printing ink using fish surimi.

• Journal of Industrial Convergence
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• v.19 no.1
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• pp.17-26
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• 2021

This study was conducted to do in-depth exploration of coroperate employees' learning experiences for workplace under COVID-19. We collected data through depth interviews from August 10th to November 30th, 2020 with five employees of S Energy company, and a qualitative case study was conducted using Ricci's 3-step analysis procedure. As a result, In the process of adapting from the landing of COVID-19, "The Story of a Distant Country," "No More Safe Zones," "Exploring effective responses created by a Sense of Crisis," and "Learning the changed way of work for adaptation." appeared. In addition, It has been found that the experience of learning in the work environment of the With Corona era includes "learning experience for survival from a sense of crisis", "learning experience for adapting to Untact culture", "learning experience through SNS communication", and "competitive learning experience for performance creation". In conclusion, employees have adapted to changes in the workplace environment through various learning experiences, which can enhance workers' ability to cope with crisis situations and can be used as basic data for an effective learning. In the future, we suggested follow-up researches of corporate employees in various fields.

• Journal of the Korean Society of Radiology
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• v.17 no.2
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• pp.249-255
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• 2023

In this study, radiation exposure doses were measured in the course of clinical practice of radiation workers, radiological technologists in the radiation-related worker group, and preliminary-radiological technologists who were classified as frequent visitors. Radiological technologists who worked in the radiation area of C University Hospital in Incheon for a year from January 2021 and 121 students who completed clinical practice at the same medical institution from July 1 to August 31 were the subjects of the study. The nominal risk factor based on ICRP 103 was used to evaluate the probability of side effects due to the exposure dose to the lungs, which are organs at risk of damage due to radiation exposure dose. During the clinical practice period, radiology students, who were classified as frequent visitors, had a surface dose of 0.98 ± 0.14 mSv and a deep dose of 0.93 ± 0.14 mSv. In other words, 6.7 per 1,000,000 for shallow dose and 6.4 per 1,000,000 for deep dose were found to have side effects due to exposure to the lungs. This is a value in terms of exposure dose in one year. Considering that the radiation (science) education course is 3 or 4 years, systematic management and attention to prospective radiation workers who are going to clinical practice are required, and the stochastic effect of radiation In relation to this, it is considered that it will be used as basic data for radiation safety management.

• Journal of agricultural medicine and community health
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• v.48 no.3
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• pp.178-188
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• 2023

Objective: Self perceived health status dose not only reflects an individual's perception of their overall well-being but is also known to be influenced by various aspects of life. Rural areas tend to have relatively lower quality of life compared to urban areas. Therefore, this study aims to investigate factors related to Self perceived health status among farmers. Methods: In the subjective health status questionnaire, responses of "very healthy" and "healthy" are classified as 'good', whereas "average", "unhealthy" or "very unhealthy" are classified as indicative of a 'poor' subjective health status. Logistic regression analysis was conducted to calculate odds ratios(OR), aiming to investigate factors related to self perceived health status. Results: The OR for self perceived health status as poor was statistically significant for females at 2.32(95% CI 1.47-3.67), for individuals working in greenhouses at 1.43(95% CI 1.01-1.98), for current smoker at 1.50(95% CI 1.02-2.08), and for those who experienced symptoms after pesticide exposure at 1.74(95% CI 1.13-2.67). An annual income of 50 million won or more had a statistically significant OR of 0.51(95% CI 0.28-0.91), education level of high school and above had an OR of 0.45(95% CI 0.32-0.63), and engaging in physical exercise had an OR of 0.61(95% CI 0.42-0.89). Conclusions: The factors related to self perceived health status were identified as sex, smoking, cultivation type, presence of symptoms after pesticide exposure, annual income, education level, and exercise status. The significance of this study lies in providing foundational data for the development of health management programs for farmers.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.514-528
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• 2014

This study examined the actual state and future improvement of food allergies in adolescents and adults in order to prevent damage. In this survey, proportions of females, people in their 40s, college graduates, and office workers and housewives with allergies were higher than other groups. Exactly 41.1% of participants responded that they had experienced food allergies while 58.9% responded that they had not. According to their responses, the most common food allergy symptom involved the skin while whole-body allergic reactions were rare. Most respondents answered that frequency of their food allergies was two or three times. There was a variety of allergenic foods, including fast food, eggs, mackerel and milk, and instant food was ranked as the most allergenic food. Therefore, in order to protect consumers from damage caused by food allergens, the food allergen labeling system must be improved. A better food allergen labeling system should be implemented to avoid potential risks of allergic reactions and ensure national food safety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.102-113
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• 2013

The purpose of this study was to examine parental perceptions on the importance, performance level, and satisfaction with foodservice quality at daycare centers in the Compensation and Welfare Service institute. The questionnaire was developed to measure thirty-two attributes of foodservice operations are administered to 598 parents and 23 foodservice supervisors from June 22, 2009 to July 10, 2009. The parents placed a high importance on the need for foodservices, earning 4.70 points out of 5 points. Their perceptions of foodservice quality menu, foodservice ingredients and effects, facilities, sanitation, and service scored even higher than performance. The overall satisfaction level for foodservice compared to performance was 4.33 and 4.03 points out of 5 points, respectively. Multiple regression analysis indicated that 98.6% of the variance in parents' overall satisfaction scores was explained by six dimensions.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.182-188
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• 2011

Excess sugar intake by food consumption may contribute to the development of diabetes, dental caries, attention deficit hyperactivity disorder (ADHD), and cardiovascular disease. The objective of this study was to investigate the sugar intake from meals at nursery schools in Gyeonggi-Do, and to construct a database for reduction policies sugar intake. A total of 601 samples were analyzed for sugar intake in summer and winter, respectively. The average sugar intake from food service was 2.22 g/meal, which was 5% of the Recommended Daily Intake (RDI). Furthermore, the analysis results of sugar content were in the decreasing order of fruits (5.05 g/100 g), fried food (2.92 g/100 g), and braised food (2.31 g/100 g). The habit of excessive sugar intake in childhood can be threaten health in adulthood. Thus, it is necessary for nursery school children to consume schoolmeals that contain less sugar.

• The Journal of the Korea Contents Association
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• v.17 no.12
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• pp.461-472
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• 2017

The purpose of this study is to analyze the current status and condition of children's playgrounds in K which parents recognize as in Gyeonggi-do and provide basic data for the qualitative environment for daily outdoor play of young Children. To do so, a survey of 269 parents living in Gyeonggi-do was conducted and reconstructed based on the advanced research related to outdoor play. Also it was evaluated and revised after consultation with 3 children education specialists. The repossessed questionaries were frequency-analyzed with SPSS 20.0 program. The result of the analysis on outdoor playgrounds is in the following. First of all, it was analyzed that parents required 1 or 2 hours for their children to play outdoors in a type of "forest playgrounds." Moreover, they said that it was really important for the children to feel "interesting and funny" during the outdoor play, and they recognized that the play would be helpful for the children's socialization. However, they felt that a risk factor of the outdoor play was "a vehicle risk in streets." Secondly, the study suggested that there were outdoor playgrounds around parents' houses, and a type of the outdoor play was "a playground installed in the apartment complex." Furthermore, most of the parents weren't satisfied with the outdoor play because the apartment neglected the management of the playgrounds, and there were no playing facilities that were good enough to derive children's curiosity and adventurous spirit. The result also showed that most of the children played outdoors with "their mothers," and they participated in indoor activities, especially playing a game or watching TV rather than outdoor activities after attending a children educational institute. Lastly, when it comes to areas of outdoor play to be improved, it was necessary to "expand playgrounds that children can use for each season," build "safe playgrounds" for a type of the outdoor play," provide "playing spaces" for a spatial type, and "control vehicles around the playgrounds and deal with dangerous things" to prevent safety accidents. The result can expand the understanding of outdoor play for Young Children and offer discussions about the relevant organizations and studies.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.189-195
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• 2015

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$, while average contents of Na and K were lowest in Seolleongtang as $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$ respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as $1.17{\pm}0.44$, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as $554.9{\pm}155.5mg/100g$ followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as $225.1{\pm}69.1mg/100g$ followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was $1.18{\pm}0.44$ close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.